9. Recipe of the Month

Fresh Sweet Corn Salad


  • 4 medium ears fresh corn, husked, or 10 oz. frozen whole-kernel corn, thawed
  • 1 teaspoon olive oil
  • 1 cup thin strips orange bell pepper
  • 1 cup thinly sliced red onion
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 2 tablespoons thinly sliced fresh basil for garnish

How to Make It

  1. Cut corn kernels from cobs to get 2 cups.
  2. Heat oil in a 10-inch skillet over medium heat. Add the corn, bell pepper, and onion. Cook, stirring, until the bell pepper and onion are tender-crisp, about 5 minutes. Season with salt and pepper.
  3. Serve the salad warm or chilled. (Before chilling, drain the vegetables.) Sprinkle with basil before serving, if desired.

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